RU2017116173A - OILS CONTAINING POLYUNSATURATED FATTY ACIDS RESISTANT TO OXIDATION - Google Patents

OILS CONTAINING POLYUNSATURATED FATTY ACIDS RESISTANT TO OXIDATION Download PDF

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RU2017116173A
RU2017116173A RU2017116173A RU2017116173A RU2017116173A RU 2017116173 A RU2017116173 A RU 2017116173A RU 2017116173 A RU2017116173 A RU 2017116173A RU 2017116173 A RU2017116173 A RU 2017116173A RU 2017116173 A RU2017116173 A RU 2017116173A
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oil
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RU2017116173A
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RU2017116173A3 (en
RU2738127C2 (en
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Кристин Шейла КРОУФОРД
Тан СЮЭЦЗЮНЬ
Майкл Ленн СТЕФАНСКИ
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ДСМ АйПи АССЕТС Б.В.
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/06—Preservation of finished products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0007—Organic substances
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0092—Mixtures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/02—Antioxidant

Claims (62)

1. Масло, содержащее 1. Oil containing (i) по меньшей мере 30 мас.% одной или более полиненасыщенных жирных кислот, в которых имеются по меньшей мере 4 двойных связи;(i) at least 30 wt.% one or more polyunsaturated fatty acids in which there are at least 4 double bonds; (ii) по меньшей мере один первый антиоксидант и(ii) at least one first antioxidant; and (iii) менее чем около 1000 ч/млн лецитина.(iii) less than about 1000 ppm lecithin. 2. Масло по п. 1, которое дополнительно содержит менее чем около 750 ч/млн второго антиоксиданта, выбранного из производных аскорбиновой кислоты. 2. The oil of claim 1, which further comprises less than about 750 ppm of a second antioxidant selected from ascorbic acid derivatives. 3. Масло, содержащее 3. Oil containing (i) по меньшей мере 30 мас.% одной или более полиненасыщенных жирных кислот, в которых имеются по меньшей мере 4 двойных связи;(i) at least 30 wt.% one or more polyunsaturated fatty acids in which there are at least 4 double bonds; (ii) по меньшей мере один первый антиоксидант; и(ii) at least one first antioxidant; and (iii) менее чем около 750 ч/млн второго антиоксиданта, выбранного из производных аскорбиновой кислоты.(iii) less than about 750 ppm of a second antioxidant selected from ascorbic acid derivatives. 4. Масло по п. 3, которое содержит менее чем около 150 ч/млн лецитина. 4. The oil of claim 3, which contains less than about 150 ppm lecithin. 5. Масло по любому из предыдущих пунктов, которое содержит менее чем около 30 ч/млрд железа. 5. Oil according to any one of the preceding paragraphs, which contains less than about 30 ppm of iron. 6. Масло, содержащее 6. Oil containing (i) по меньшей мере одну полиненасыщенную жирную кислоту, в которой имеются по меньшей мере 4 двойных связи;(i) at least one polyunsaturated fatty acid in which there are at least 4 double bonds; (ii) по меньшей мере один первый антиоксидант; и(ii) at least one first antioxidant; and (iii) менее чем около 30 ч/млрд железа,(iii) less than about 30 ppm iron, которое при необходимости содержит по меньшей мере 30 мас.% одной или более полиненасыщенных жирных кислот, в которых имеются по меньшей мере 4 двойных связи.which optionally contains at least 30 wt.% one or more polyunsaturated fatty acids in which there are at least 4 double bonds. 7. Масло, содержащее 7. Oil containing (i) по меньшей мере 30 мас.% одной или более полиненасыщенных жирных кислот, в которых имеются по меньшей мере 4 двойных связи;(i) at least 30 wt.% one or more polyunsaturated fatty acids in which there are at least 4 double bonds; (ii) по меньшей мере один первый антиоксидант; и(ii) at least one first antioxidant; and (iii) средства для повышения окислительной стабильности, причем указанное масло обладает рыбным запахом слабее 1,5.(iii) means for increasing oxidative stability, said oil having a fishy odor less than 1.5. 8. Масло по п. 6 или 7, которое содержит менее чем около 1000 ч/млн лецитина.8. The oil of claim 6 or 7, which contains less than about 1000 ppm lecithin. 9. Масло по п. 6 или 7, которое содержит менее чем около 750 ч/млн второго антиоксиданта. 9. The oil of claim 6 or 7, which contains less than about 750 ppm of the second antioxidant. 10. Масло по п. 6 или 7, которое содержит менее чем около 30 ч/млрд железа,10. The oil of claim 6 or 7, which contains less than about 30 ppm iron, 11. Масло по п. 6 или 7, которое содержит ароматизирующий реагент.11. The oil according to claim 6 or 7, which contains a flavoring reagent. 12. Масло по п. 11, в котором указанный ароматизирующий реагент является экстрактом розмарина. 12. The oil of claim 11, wherein said flavoring agent is rosemary extract. 13. Масло по п. 6 или 7, которое практически не содержит второго антиоксиданта, выбранного из производных аскорбиновой кислоты. 13. The oil according to claim 6 or 7, which practically does not contain a second antioxidant selected from ascorbic acid derivatives. 14. Масло по п. 6 или 7, которое не содержит второго антиоксиданта, выбранного из производных аскорбиновой кислоты. 14. The oil according to claim 6 or 7, which does not contain a second antioxidant selected from derivatives of ascorbic acid. 15. Масло по любому из пп. 1-4, 6 или 7, в котором производное аскорбиновой кислоты присутствует в количестве от около 50 ч/млн до около 400 ч/млн, например от около 100 ч/млн до около 300 ч/млн.15. Oil according to any one of paragraphs. 1-4, 6 or 7, in which the ascorbic acid derivative is present in an amount of from about 50 ppm to about 400 ppm, for example from about 100 ppm to about 300 ppm. 16. Масло по любому из пп. 2-4, в котором указанный второй антиоксидант является аскорбилпальмитатом. 16. Oil according to any one of paragraphs. 2-4, wherein said second antioxidant is ascorbyl palmitate. 17. Масло по любому из пп. 1-4, которое обладает рыбным запахом с сенсорной оценкой менее 1,5. 17. Oil according to any one of paragraphs. 1-4, which has a fishy odor with a sensory score of less than 1.5. 18. Масло по любому из пп. 1-4, которое обладает рыбным привкусом с сенсорной оценкой менее 2,5.18. Oil according to any one of paragraphs. 1-4, which has a fishy flavor with a sensory score of less than 2.5. 19. Масло по любому из пп. 1-4, 6 или 7, которое характеризуется перекисным числом (POV) менее 5, например, менее 2, например менее 1.19. Oil according to any one of paragraphs. 1-4, 6 or 7, which is characterized by a peroxide number (POV) of less than 5, for example, less than 2, for example less than 1. 20. Масло по любому из пп. 1-4, 6 или 7, которое характеризуется анизидиновым числом (AnV) менее 20, например, менее 10.20. Oil according to any one of paragraphs. 1-4, 6 or 7, which is characterized by an anisidine number (AnV) of less than 20, for example, less than 10. 21. Масло по любому из пп. 1-4, 6 или 7, в котором указанный по меньшей мере один первый антиоксидант выбирают из добавленного токоферола, экстракта зеленого чая или их сочетаний. 21. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one first antioxidant is selected from added tocopherol, green tea extract, or combinations thereof. 22. Масло по любому из пп. 1-4, 6 или 7, в котором указанный по меньшей мере один первый антиоксидант является смешанным токоферолом. 22. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one first antioxidant is a mixed tocopherol. 23. Масло по любому из пп. 1-4, 6 или 7, в котором указанный по меньшей мере один первый антиоксидант является добавленным токоферолом. 23. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one first antioxidant is added tocopherol. 24. Масло по любому из пп. 1-4, 6 или 7, которое является органическим маслом. 24. Oil according to any one of paragraphs. 1-4, 6 or 7, which is an organic oil. 25. Масло по любому из пп. 1-4, 6 или 7, которое является природным маслом. 25. Oil according to any one of paragraphs. 1-4, 6 or 7, which is a natural oil. 26. Масло по любому из пп. 1-4, 6 или 7, в котором указанное масло и/или указанную по меньшей мере одну полиненасыщенную жирную кислоту, в которой имеются по меньшей мере 4 двойных связи, получают из по меньшей мере одного вида микроводорослей, рыб, растений, семян или их сочетаний.26. Oil according to any one of paragraphs. 1-4, 6 or 7, in which the specified oil and / or the specified at least one polyunsaturated fatty acid, in which there are at least 4 double bonds, obtained from at least one type of microalgae, fish, plants, seeds or their combinations. 27. Масло по п. 26, в котором указанные микроводоросли являются траустохитриевыми.27. The oil of claim 26, wherein said microalgae are trausto-chitric. 28. Масло по п. 26, в котором указанные микроводоросли выбирают из Thraustochytrium sp., Schizochytrium sp. и их сочетаний.28. The oil of claim 26, wherein said microalgae are selected from Thraustochytrium sp., Schizochytrium sp. and their combinations. 29. Масло по любому из пп. 1-4, 6 или 7, в котором указанную по меньшей мере одну полиненасыщенную жирную кислоту, в которой имеются по меньшей мере 4 двойных связи, получают из растения.29. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one polyunsaturated fatty acid, in which there are at least 4 double bonds, is obtained from a plant. 30. Масло по любому из пп. 1-4, 6 или 7, в котором указанную по меньшей мере одну полиненасыщенную жирную кислоту, в которой имеются по меньшей мере 4 двойных связи, получают из рыбы.30. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one polyunsaturated fatty acid, in which there are at least 4 double bonds, is obtained from fish. 31. Масло по любому из пп. 1-4, 6 или 7, которое является съедобным.31. Oil according to any one of paragraphs. 1-4, 6 or 7, which is edible. 32. Масло по любому из пп. 1-4, 6 или 7, в котором указанную по меньшей мере одну полиненасыщенную жирную кислоту, в которой имеются по меньшей мере 4 двойных связи, выбирают из докозагексаеновой кислоты (DHA), эйкозапентаеновой кислоты (ЕРА), омега-3-докозапентаеновой кислоты (DPA n-3) и их смесей.32. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one polyunsaturated fatty acid in which there are at least 4 double bonds is selected from docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), omega-3-docosapentaenoic acid ( DPA n-3) and mixtures thereof. 33. Масло по любому из пп. 1-4, 6 или 7, в котором указанную по меньшей мере одну полиненасыщенную жирную кислоту, в которой имеются по меньшей мере 4 двойных связи, выбирают из омега-6-докозапентаеновой кислоты (DPA n-6) и арахидоновой кислоты (ARA).33. Oil according to any one of paragraphs. 1-4, 6 or 7, wherein said at least one polyunsaturated fatty acid in which there are at least 4 double bonds is selected from omega-6-docosapentaenoic acid (DPA n-6) and arachidonic acid (ARA). 34. Конечное масло, содержащее масло по любому из предыдущих пунктов и по меньшей мере одно другое масло. 34. The final oil containing the oil according to any one of the preceding paragraphs and at least one other oil. 35. Конечное масло по п. 34, в котором указанное другое масло выбирают из растительных масел.35. The final oil of claim 34, wherein said other oil is selected from vegetable oils. 36. Применение масла по любому из предыдущих пунктов для изготовления пищевого продукта. 36. The use of oil according to any one of the preceding paragraphs for the manufacture of a food product. 37. Применение масла по любому из пп. 1-35 в качестве добавки к пищевому продукту. 37. The use of oil according to any one of paragraphs. 1-35 as an additive to a food product. 38. Способ изготовления пищевого продукта, включающий введение масла по любому из пп. 1 – 35 в указанный пищевой продукт.38. A method of manufacturing a food product, comprising introducing oil according to any one of paragraphs. 1 - 35 to the specified food product. 39. Пищевой продукт, содержащий масло по любому из пп. 1-35. 39. A food product containing oil according to any one of paragraphs. 1-35. 40. Масло по любому из пп. 1-35, содержащее по меньшей мере около 35 мас.%, по меньшей мере около 40 мас.%, по меньшей мере около 45 мас.%, по меньшей мере около 50 мас.% докозагексаеновой кислоты (DHA) и менее чем около 80 мас.%, менее чем около 70 мас.%, менее чем около 60 мас.% докозагексаеновой кислоты (DHA).40. Oil according to any one of paragraphs. 1-35, containing at least about 35 wt.%, At least about 40 wt.%, At least about 45 wt.%, At least about 50 wt.% Docosahexaenoic acid (DHA) and less than about 80 wt.%, less than about 70 wt.%, less than about 60 wt.% docosahexaenoic acid (DHA). 41. Масло по любому из пп. 1-35, содержащее по меньшей мере около 35 мас.%, по меньшей мере около 40 мас.%, по меньшей мере около 45 мас.%, по меньшей мере около 50 мас.% докозагексаеновой и эйкозапентаеновой кислот (DHA+ЕРА) и менее чем около 80 мас.%, менее чем около 70 мас.%, менее чем около 60 мас.% докозагексаеновой и эйкозапентаеновой кислот (DHA+ЕРА).41. Oil according to any one of paragraphs. 1-35, containing at least about 35 wt.%, At least about 40 wt.%, At least about 45 wt.%, At least about 50 wt.% Docosahexaenoic and eicosapentaenoic acids (DHA + EPA) and less than about 80 wt.%, less than about 70 wt.%, less than about 60 wt.% docosahexaenoic and eicosapentaenoic acids (DHA + EPA). 42. Масло по п. 40 или 41, которое характеризуется показателем, полученным на приборе RANCIMAT, менее чем около 19.42. The oil according to claim 40 or 41, which is characterized by an indicator obtained on the RANCIMAT device, less than about 19. 43. Масло по п. 40 или 41, которое характеризуется интенсивностью рыбного запаха по результатам сенсорного анализа менее чем 1,5 в период времени, выбранный из 0-3 месяцев, 0-4 месяцев, 0-5 месяцев, 0-6 месяцев, 0-7 месяцев, 0-8 месяцев или 0-9 месяцев.43. The oil according to claim 40 or 41, which is characterized by the intensity of the fish smell according to the results of sensory analysis of less than 1.5 in a period of time selected from 0-3 months, 0-4 months, 0-5 months, 0-6 months, 0-7 months, 0-8 months or 0-9 months. 44. Масло по п. 40 или 41, которое характеризуется интенсивностью рыбного привкуса по результатам сенсорного анализа менее чем 2,5 в период времени, выбранный из 0-3 месяцев, 0-4 месяцев, 0-5 месяцев, 0-6 месяцев, 0-7 месяцев, 0-8 месяцев или 0-9 месяцев.44. The oil according to claim 40 or 41, which is characterized by the intensity of the fish aftertaste according to the results of sensory analysis less than 2.5 in a period of time selected from 0-3 months, 0-4 months, 0-5 months, 0-6 months, 0-7 months, 0-8 months or 0-9 months. 45. Масло по п. 40 или 41, которое содержит менее чем около 10 ч/млн лецитина.45. The oil of claim 40 or 41, which contains less than about 10 ppm lecithin. 46. Масло по п. 40 или 41, которое содержит токоферол в количестве от около 1000 ч/млн до 3000 ч/млн.46. The oil according to claim 40 or 41, which contains tocopherol in an amount of from about 1000 ppm to 3000 ppm. 47. Масло по п. 40 или 41, которое содержит добавленный токоферол в количестве от около 300 ч/млн до около 1000 ч/млн.47. The oil of claim 40 or 41, which contains added tocopherol in an amount of from about 300 ppm to about 1000 ppm. 48. Масло по п. 40 или 41, которое содержит экстракт розмарина в количестве от 1500 ч/млн до 5000 ч/млн.48. The oil of claim 40 or 41, which contains an extract of rosemary in an amount of from 1,500 ppm to 5,000 ppm. 49. Масло по п. 40 или 41, в котором указанные одна или более полиненасыщенных жирных кислот включают докозагексаеновую кислоту (DHA), эйкозапентаеновую кислоту (EPA), арахидоновую кислоту (ARA), омега-3-докозапентаеновую кислоту (DPA n-3) и/или омега-6-докозапентаеновую кислоту (DPA n-6). 49. The oil of claim 40 or 41, wherein said one or more polyunsaturated fatty acids include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid (ARA), omega-3-docosapentaenoic acid (DPA n-3) and / or omega-6-docosapentaenoic acid (DPA n-6).
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